Units Scale

The Hirshon Tartar Sauce:
3/4 cup Duke’s Mayonnaise (strongly preferred) or Best Foods / Hellman’s – any other brands will get you sent to the Siberian salt mines!
1 Tbsp. minced garlic
2 Tbsp. fresh lemon juice
1 Tbsp. minced fresh Italian parsley leaves
2 Tbsp. minced shallots
1 1/2 tsp. drained sweet pickle relish + 1/2 tbsp. brine – TFD endorses Wickle’s brand
1 1/2 tsp. minced cornichons
1 tsp. Old Bay Seasoning (or to taste)
1/2 Tbsp. Dijon mustard
2 Tbsp. minced capers + 1/2 tbsp. brine
1/4 tsp. Tabasco
2 tsp. minced fresh tarragon
1/4 tsp. horseradish (optional but TFD loves it)
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Burgers:
1 cup panko bread crumbs
1 1/4 pounds peeled and deveined large shrimp (26 to 30 per pound), tails removed
2 tablespoons mayonnaise – TFD endorses only Duke’s (preferred) or Hellman’s/ Best Foods
1/4 teaspoon freshly-ground white pepper
1/8 teaspoon salt
1/8 teaspoon radhuni seeds, fried gently in oil, dried and ground in a spice grinder – use regular celery seeds if unavailable
2 dashes Tabasco
1 scallion, chopped fine
1/4 bunch of chives, chopped fine
1/4 piece of celery, de-stringed and chopped fine
1/8 cup celery leaves, chopped fine
3 tablespoons vegetable oil
4 hamburger buns – TFD endorses only potato buns!
4 leaves Bibb lettuce
Slices of fresh tomato, red onion, sweet pickle slices (optional)

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For the tartar sauce: Combine all ingredients in bowl and refrigerate until needed.
For the burgers: Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one-third of shrimp (1 cup), mayonnaise, and all the seasonings in the now-empty processor and pulse until shrimp are finely chopped, about 8 pulses.
Add remaining two-thirds of shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in scallions.
Divide shrimp mixture into four ¾-inch-thick patties (about ½ cup each). Working with 1 patty at a time, dredge both sides of patties in panko, pressing lightly to adhere, and transfer to plate.
Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer.
Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top with optional tomato, onion and sweet pickle slices. Cover with bun tops. Serve.